Peruvian · 45 min · serves 4

Causa Limeña (Layered Potato Salad)

Kept by The Bhook kitchen

Ingredients

• 800 g yellow potatoes
• 1 large avocado
• 2 cans tuna in oil (120 g each)
• 1 lime
• 4 tbsp mayonnaise
• 1 small red onion
• 1 tbsp aji amarillo paste (or 1 small hot yellow chilli)
• 4 tbsp fresh coriander
• salt
• black pepper

Method

1. Peel and chop the potatoes into chunks. Boil in salted water for 20 min or until very soft when poked with a fork. Drain and let cool, then mash until smooth.
2. Mix the warm mash with lime juice, 1 tbsp oil from the tuna, aji amarillo, half the chopped coriander, and salt and pepper to taste. It should be soft and spreadable.
3. Drain the tuna and flake it into a bowl. Mix with mayonnaise, finely chopped red onion, and the rest of the coriander. Add black pepper.
4. Cut the avocado into thin slices. Squeeze a little lime over to keep them green.
5. To assemble, take a small baking dish or food ring. Spread half the potato mixture on the bottom. Layer with all the tuna, then all the avocado slices, then the rest of the potato. Smooth the top.
6. Chill in the fridge for 10 min to set the layers. Slice or scoop portions to serve.

Let the mashed potato cool before mixing in the lime, or it goes gluey.